Mixed Mushroom and Cheese Risotto

Place porcini mushrooms in medium heatproof bowl, cover with the boiling water, stand 30 minutes. Drain mushrooms, reserve ½ cup (125ml) of liquid.

Bring reserved liquid from mushrooms, stock and the water to a boil in medium saucepan; reduce heat, cover, keep hot.

Heat butter and oil in large saucepan; cook onion and all the mushrooms, stirring, until onion is soft. Add rice, stir to coat in oil mixture. Stir in 1 cup of the stock mixture; cook over low heat, stirring, until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until absorbed after each addition.

Total cooking time should be about 35 minutes or until rice is just tender. Stir in cheese.